(These biscuits, ie.cookies, were originally made for soldiers in the Australian and New Zealand Allied Corps—ANZAC—in World War I)
Ingredients:
1 cup rolled oats
1 cup plain flour (8 oz)
1 cup dessicated (shredded) coconut
3/4 cup of sugar
1 teaspoon of baking soda
4oz or 125gms unsalted butter
1/4 cup golden syrup (NOT honey)
2 tablespoons boiling water
Salt
Method:
Mix dry ingredients, making a well in the centre.
Dissolve baking soda in the boiling water.
Warm the butter and the syrup in a small pan until the butter is runny, then add the soda & water.
Pour this mixture into the dry ingredients and mix.
If the mixture is too dry add a little more water.
Roll out and cut biscuits roughly 3 inches round.
Bake in oven for 20 minutes at 180 Centigrade (350 Fahrenheit.)
Pavlova
Ingredients:
Whites of four large eggs
Pinch of salt
500 grams (8 oz) castor sugar (very fine sugar)
1 teaspoon vinegar
Half teaspoon vanilla
1 level dessert spoon cornflour
Method:
Beat whites of eggs with salt vigourously for six minutes gradually adding, as you beat, the castor sugar, vinegar and vanilla.
Mixture should be stiff and able to stand in peaks.
Then sift in the cornflour.
Lightly wet the pavlova plate (round crockery baking plate, about 10-12 inches across) and spoon mixture on to it to make a circular mound.
Gas oven: Bake for 10 mins at 200 Centigrade (400 Fahrenheit) then at Centigrade (Fahrenheit 200) for 60 mins.
Electric oven: pre-heat to 200 Centigrade (400 Fahrenheit) then set at 100 Centigrade (250 Farenheit) and bake undisturbed for one and a half hours.
Topping:
Long before the pavlova is in the oven make up one packet of red jelly (jello) and allow to set in fridge.
When set, cut it roughly.
When pavlova has baked and has cooled down completely spread top with jelly, then top that with fresh chopped strawberries or freshly cut peaches, or slices of banana and kiwi fruit.
Top that with whipped cream.
A dessert from heaven. (You can leave out the jelly if you wish but I always have jelly.)
Pumpkin Scones
Ingredients:
1 large tablespoon butter
1/2 cup sugar
1 egg
1 cup cold mashed pumpkin
2 cups self raising flour
Method:
Beat butter and sugar to a cream,
add egg and beat well.
Beat in pumpkin and add flour.
Put in large teaspoonfuls on a
floured tray and bake about
10 - 15 minutes in a moderate oven.
Anzac Biscuits
(These biscuits, ie.cookies, were originally made for soldiers in the Australian and New Zealand Allied Corps—ANZAC—in World War I)
Ingredients:
1 cup rolled oats
1 cup plain flour (8 oz)
1 cup dessicated (shredded) coconut
3/4 cup of sugar
1 teaspoon of baking soda
4oz or 125gms unsalted butter
1/4 cup golden syrup (NOT honey)
2 tablespoons boiling water
Salt
Method:
Mix dry ingredients, making a well in the centre.
Dissolve baking soda in the boiling water.
Warm the butter and the syrup in a small pan until the butter is runny, then add the soda & water.
Pour this mixture into the dry ingredients and mix.
If the mixture is too dry add a little more water.
Roll out and cut biscuits roughly 3 inches round.
Bake in oven for 20 minutes at 180 Centigrade (350 Fahrenheit.)
Pavlova
Ingredients:
Whites of four large eggs
Pinch of salt
500 grams (8 oz) castor sugar (very fine sugar)
1 teaspoon vinegar
Half teaspoon vanilla
1 level dessert spoon cornflour
Method:
Beat whites of eggs with salt vigourously for six minutes gradually adding, as you beat, the castor sugar, vinegar and vanilla.
Mixture should be stiff and able to stand in peaks.
Then sift in the cornflour.
Lightly wet the pavlova plate (round crockery baking plate, about 10-12 inches across) and spoon mixture on to it to make a circular mound.
Gas oven: Bake for 10 mins at 200 Centigrade (400 Fahrenheit) then at Centigrade (Fahrenheit 200) for 60 mins.
Electric oven: pre-heat to 200 Centigrade (400 Fahrenheit) then set at 100 Centigrade (250 Farenheit) and bake undisturbed for one and a half hours.
Topping:
Long before the pavlova is in the oven make up one packet of red jelly (jello) and allow to set in fridge.
When set, cut it roughly.
When pavlova has baked and has cooled down completely spread top with jelly, then top that with fresh chopped strawberries or freshly cut peaches, or slices of banana and kiwi fruit.
Top that with whipped cream.
A dessert from heaven. (You can leave out the jelly if you wish but I always have jelly.)
Pumpkin Scones
Ingredients:1 large tablespoon butter
1/2 cup sugar
1 egg
1 cup cold mashed pumpkin
2 cups self raising flour
Beat butter and sugar to a cream,
add egg and beat well.
Beat in pumpkin and add flour.
Put in large teaspoonfuls on a
floured tray and bake about
10 - 15 minutes in a moderate oven.